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Spoutwood Farm CSA Share
Summertime at Spoutwood
Summer is in full-swing on the farm, we are hard at work while Gina enjoys her westward vacation with her family!  Many crops are looking better and better as the colder-weather crops begin to dwindle.  As the season rolls onward we can expect to see peppers, tomatoes, more squash and cucumbers, and okra in the near future.  We are also planting crops for late summer and fall harvests.

Yes farms, yes food!
Nick Rapczynski
Calendar of Events

Preserving the Harvest: Canning, Drying, and Pickling 
Saturday, August 11th 1:00 pm to 3:00 pm
Our CSA bags are overflowing with abundance. Learn to preserve the harvest! Bring (2) quart sized mason jars with lids and a sharp knife. Contact Gina to RSVP. 


Members Only Campout
Friday, August 24th at 7pm to Saturday, August 25th at 10am
Sleep out under the stars at Spoutwood Farm. During this family friendly campout we will take a night hike to look for nocturnal animals, sing songs, tell stories, and roast marshmallows over the campfire. Bring your own camping gear, dinner, and breakfast. Contact Gina to RSVP. 
 
Inside Your Share
You MAY find the following items in this week's share. Actual contents vary based on share size, pick-up location, and harvest variations.

Broccoli Greens- Delicious and tender, can be used the same as any other cooking green.

Carrots - These rainbow carrots go great in anything from soups to stir fry!  Don't forget about their greens!

Cabbage- Cabbage is a very good source of manganese,  fiber, calcium, magnesium and potassium. It is also rich in vitamin C, B6, A, K, and E. With a 100 gram serving of cabbage containing about 25 calories, it proudly takes the title of a healthy addition to your diet. It is also high in antioxidants including flavonoid, zeaxanthin, lutein, choline, and beta-carotene.

Collards- Collards are fibrous, tough, mild-flavored greens that require long cooking. Hiding under the green chlorophyll pigment is an excellent source of beta carotene and some vitamin C and calcium.

Zucchini - The classic summer vegetable. Slice,dice, sauté, or bake. The possibilities are endless.

Purple Basil- When it comes to basil purple is the new green. Scroll down for recipe ideas.

Summer squash - The perfect pair to zucchini, makes a great addition to any meal.  Sauté with garlic, onions, sunflower oil, salt + pepper, and red pepper flakes for a delicious kick!

Bush beans - Beans, beans, beans!  A summer favorite, enjoy this mix of green, wax, and purple beans!

Cucumbers - A crisp and delicious snack on a hot day!  Slice (skin if you prefer) and mix with a little olive or butternut squash seed oil, salt, sugar. sour cream, and raw apple cider vinegar for a delicious take on classic cucumber salad!
 
Cheese Shares

This weeks cheese shares will receive: Farmer’s Choice

If you are interested in adding local cheese or eggs to your share, please contact Gina:
farm.manager@spoutwood.org.
Please return your empty egg cartons & green bags each time you pick up your share. It's good for the planet, good for our budget, and makes us super happy! 
Veggie of the week: Greens

“Greens” is a generic title given to many kinds of dark leafy green edible
vegetation that may include but is not limited to:
Spinach, Cabbage,
Collards, Root vegetable leaves, e.g. beet, turnip, carrot etc.,
Kale, Broccoli and Cauliflower leaves,
Chard,
In our shares we are receiving a sampling of these gifts of the earth each week.
Let’s explore Greens!

Health benefits:
Greens are full of fiber to sweep plaque from the arteries.
Greens contain iron. Iron benefits blood health and contains calcium which
promotes bone health.
Greens contain antioxidants that help cells fight against cancer growth.
Greens are very low in carbohydrates, sodium and fats.
Greens are rich in vitamin B, which boosts heart health.

Lore:
“Eat your greens” is an age old command from many a wise elder. Even in
literature: In the musical “Into the Woods”, the witch sings a litany of her garden
greens as both an homage to her wealth of the sustenance of life and a warning
against taking from her garden of greens without permission.

Storage and Prep:
Greens are more nutritious when consumed close to harvest date.
Greens may be blanched and frozen or thrown into a soup, stir fry, quiche, pizza, or
traditionally, cooked with pork.
Greens can be mixed and matched so fear not, if a recipe calls for spinach and
you have chard or collards, go for it. Included are a couple recipes to try.
Recipes:

Kickin' Collard Greens
Recipe By: Ken Adams

If you like greens you will love this recipe. The bacon and onions give them a
wonderful flavor. Add more red pepper for a little more spice.

Ingredients:

 1 tablespoon olive oil
 3 slices bacon
 1 large onion, chopped
 2 cloves garlic, minced
 1 teaspoon salt

 1 teaspoon pepper
 3 cups chicken broth
 1 pinch red pepper flakes
 1 pound fresh collard greens, cut into 2-inch pieces

Directions:
1. Heat oil in a large pot over medium-high heat. Add bacon, and cook until
crisp. Remove bacon from pan, crumble and return to the pan. Add onion,
and cook until tender, about 5 minutes. Add garlic, and cook until just
fragrant. Add collard greens, and fry until they start to wilt.
2. Pour in chicken broth, and season with salt, pepper, and red pepper
flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until
greens are tender.

ALL RIGHTS RESERVED © 2018 Allrecipes.com
Printed From Allrecipes.com 7/12/2018

________________________________________________
Pasta w/ Collard Greens & Onions
Martha Rose Shulman

 Yield: 4 servings
 Time: 35 minutes

Andrew Scrivani for The New York Times:
Slow cooking sweetens the collards in this satisfying pasta dish.

Ingredients:

 1 bunch collard greens, stemmed and washed
 2 tbsp extra virgin olive oil
 1 medium onion, preferably a red onion, cut in half lengthwise, then sliced
across the grain
 Salt to taste
 ¼ tsp red pepper flakes (optional)
 2 garlic cloves, minced, or 1/2 head green garlic, stalks and papery shells
removed, sliced
 Freshly ground pepper
 8 to 12 oz pasta, any shape
 ½ cup cooking water from the pasta
 1 to 2 oz parmagiana cheese (to taste)

Prep:

1. Bring a large pot of water to a boil, salt generously and add the
collard greens. Blanch for 2 minutes, then using a slotted spoon
or a skimmer, transfer to a bowl of cold water and drain.
Squeeze out excess water and cut crosswise into thin ribbons.

2. Heat the olive oil over medium heat in a large lidded frying pan
and add the onion. Cook, stirring often, until it is tender and
translucent, about 5 minutes, and add a generous pinch of salt,
the red pepper flakes and the garlic. Cook, stirring, until the
garlic is fragrant, about 1 minute, and add the collard greens and
salt and pepper to taste. When the greens begin to sizzle, turn
the heat to low, cover and simmer 5 minutes. Add 1/2 cup water,
cover and continue to simmer for another 5 to 10 minutes,
stirring often, until the greens are tender. Taste and adjust
seasonings.

3. Meanwhile, cook the pasta. Bring the water in the pot back to a
boil and add the pasta. Cook al dente, following the timing
instructions on the package.

4. Before draining the pasta, ladle 1/2 cup of the cooking water
from the pot into the frying pan with the collard greens and
onions. Drain the pasta and toss with the greens. Serve, topping
each serving with Parmesan to taste.

Tip:
 Advance preparation: You can make this through Step 2 several hours or
even a day before you cook the pasta. Reheat gently on top of the stove.

Featured in: A New Taste For Collard Greens:
Vegetarian, Healthy, High Fiber, Low Cholesterol, Nut
Free, Mediterranean, Collard Green, Pasta

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Certified Naturally GrownPASA FarmingCopyright © *|2018* *|Spoutwood Farm|*, All rights reserved.


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